Pesto and baby marrow tart

Recipe from: 28 March 2011

Ingredients 9
Servings 3
Minutes 00:15


Serving Change
  • 1
    roll ready-made puff pastry
  • 1
    egg - beaten
  • 3
    basil pesto
  • 4
    crème fraiche
  • 5
    large zucchini, thinly sliced or sliced using a vegetable peeler
  • 1
    red chilli - de-seeded and finely chopped
  • 2
    baby mint leaves or sliced mint
  • salt & pepper to taste
  • olive oil, to drizzle


Preheat the oven to 180°C. To make the tart, roll out the puff pastry slightly and score a border around the edge. (As you’ll see in the photo, there is a border, this is done by scoring the pastry.

Use a sharp knife for this but make sure that you don’t cut all the way through the pastry). Place the pastry on a greased baking tray. Brush the border with the egg.

Mix the pesto and Crème fraiche and spread on the pastry, leaving the border clean. Place the zucchini ribbons on the pastry and place in the oven for 10-15 minutes until the pastry is golden and the zucchini is cooked.

Sprinkle with the chopped chillies and mint. Season with salt and pepper and drizzle with some olive oil.

Reprinted with permission of Simply Delicious. To see more recipes, click here.


Read more on: recipe  |  vegetables  |  starch  |  bake  |  vegetarian

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